Coconut Almond Bars

Coconut Almond Bars


This recipe was on Facebook I do not know who to give credit to but I changed a few things, less sugar,  I added cocoa and chocolate chips . I used almonds  instead of pecans , I also used raw oats instead of quick instant oats.


Oatmeal Cake with Coconut Almond Topping

1/2 Cup Raw cooking oatmeal
3/4 Cup boiling water
1/2 Cup sugar
1/2 Cup brown sugar
2/3 Cup flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 Cup of shortening or butter
3 tablespoons or more of cocoa powder

Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and dust with cocoa powder a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.

Coconut almond Frosting:

3 TBS melted butter
1/4 Cup brown sugar
1/2 Cup sweetened shredded coconut
1/2 Cup chopped nuts: pick one, almonds, pecans or walnuts
1/4 Cup mini semi sweet chocolate chip
2 TBS milk
1/2 tsp vanilla add a little more to your liking
Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve


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July 4th Fruit tarts and summer treats



First photo  is a fruit tart with a almond cookie crust and  vanilla cream cheese layer. The second photo has a lemon curd layer and a lemon zest sugar cookie crust.


Nature’s sweetness


Recipe for  the cookie crust.

1  1/4 cup all-purpose flour(gluten free is also OK)
pinch of salt
 1/3 cup brown or white sugar
1/2 cup of butter at room temperature
2 tablespoons milk
1 teaspoon either vanilla or almond extract
Mix and form the dough on a pizza pan. Bake until golden brown,(at 350 degrees for about 12-15 mins) cool the cookie crust and add your favorite jam or cream cheese mixture(fruits will stick in place with jam or cream cheese 8 oz).
Cream cheese spread is made with 1/3 powder sugar and 1 teaspoon of vanilla extract.

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Almond Chocolate Coconut and Dates cookies


These cookies will have a different texture, depends on the shape -form of the cookie.  For a crunchy firmer cookie,   flatten the cookie into a round form.   For a moist and softer cookie  like a coconut macaroon shape the cookie in a mound form.   Photo examples below.

A mound shape Date Cookie, will be soft and moist

A mound shape Date Cookie, will be soft and moist

1 cup pitted dates paste
1/4 cup old-fashioned oats or gluten-free flour
2/3 cup shredded coconut
1 tsp baking powder
1 tsp  pure vanilla extract
1/2 cup  dark brown sugar
1 tbsp canola oil
1/4 cup  milk(any kind of milk)
 1/2 cup sliced almonds (set aside)

Pre-set the oven at 350 degrees.  Bake for 10 – 12 mins.
Mix all ingredients together except for the almonds. Round into balls than flatten with a fork or scoop into mounds. Add the sliced almonds on top of the cookie before baking.   Melt semi sweet chocolate and drizzle on top of the cookie after baking.  Cool the cookies on a wire rack.



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Blueberries and yogurt biscuits


Biscuits made with yogurt and blueberries. With this recipe you can also make a strawberry and blueberry  shortcake. If using this biscuit recipe for starwberry shortcake just bake the biscuit a little long than 15 minutes for a crunchy top yet soft center(blues will keep the center  moist).

Easy recipe: Ingredients
1  3/4 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
pinch of salt
5 tablespoons unsalted butter
1/2 cup milk
1/4 cup plain yogurt
2/3 cup blueberries or 1/2 cup dry currants
For an egg wash 1 egg plus 1 tablespoon milk.
Mix all ingredients gently(do not over mix) less tha 15 times by hand. Flour your hands and make round balls.
Place the biscuit dough on a baking sheet and brush with the egg mixture(water+ milk).  Sprinkle some sugar on tip before baking for a hint of sweetness.
Bake at 400 degrees for 15 mins or until lightly golden brown.





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Happy Father’s Day Red Velvet cupcake



Red Velvet cupcake with cream cheese frosting

Red Velvet cupcake with cream cheese frosting


Recipe:Red Velvet cupcake recipe

More  Red Velvet links: Red Velvet recipe




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Happy Mother’s Day cake




Happy Mother’s Day to all Mother’s in the world! Hope your day is wonderful.






A very simple homemade chocolate and vanilla cake with a vanilla cream cheese frosting





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Oatmeal Raisin and Chocolate chip cookies






1 1/2 cups old-fashioned rolled oats
1/2 cup all-purpose flour or gluten-free flour 
1/4 cup toasted wheat germ or flax seeds(optional)

1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
pinch of coarse salt
1/2 cup (1 sticks) unsalted butter, softened
1/3 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large eggs
1 teaspoon pure vanilla extract
1/2 cups raisins and 1/2 cup semi sweet mini chocolate chips,  add more to your liking.

Mix all ingredients. Scoop onto a cookie sheet with parchment paper.

Bake at 375 degrees  for  12-15 minutes or golden brown around the edge.


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Peeps Sunflower chocolate cake




This peeps chocolate cake is very cute for  Easter brunch or dinner.

The chocolate cake is from the Hershey Co. recipe which is a very moist and a rich dark chocolate. Hershey’s Chocolate cake recipe

I used mini chocolate chips for the sunflower seeds.  The frosting is also from the Hershey frosting recipe link.




Peeps can also be used as centerpieces. IMG_3864










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Ginger buttery crispy crunchy cookies



I really like a crispy crunchy cookie with my coffee as a snack and this ginger cookie is very crispy!  You do not need to be a baker to bake these cookies,  this is one of the easiest cookie recipe on my blog. Enjoy!


1 stick of butter soften

1/2 cup brown sugar

1  1/2 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoon ground ginger powder

1  1/2  tablespoon of mince fresh ginger root

sugar crystal for sprinkling (optional) or dust with powder sugar


Pre-heat oven at 350 degrees


Prepare a baking sheet with parchment paper

Using a mixer , cream the sugar, butter and vanilla until fluffy, all the other  ingredients into the bowl and  blend well . The dough will be soft and will form a ball like dough.

Roll the dough into small balls and place on  the cookie sheet.  Place the crystal sugar in a small dish .  Dip the dough ball into the crystal sugar.   Place the dough ball on the cookie sheet, using a fork press down on the dough ball  flatten slightly placing the cookies  1 1/2 inches apart. Bake until golden brown about 12-15 minutes. Remove from the oven and cool for a 2 minutes on the cookie sheet than transfer to a wire rack.

This is how you will get a very crispy cookie.



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Manti Turkish Homemade dumplings with a yogurt garlic chili sauce



2 cups all-purpose Flour

1 egg lightly beaten

1/2 teaspoon salt

1 lbs. ground lamb, veal or beef

1/3 cup finely chopped parsley

1/2 cup dice onions

fresh ground pepper and salt



2 cups Yogurt

minced  garlic

Pepper, butter, sumac and chili flakes according to taste

fresh chopped mint

sprinkle sumac spice (reddish-purple powder used as a spice in Middle eastern cuisine to add a lomony taste to salads or meat.


Mix the flour and salt in a bowl.

Add egg and water, mixing well using your hands.
Add more water, to soften dough, if needed.
Cover  dough with a clean dish towel and set aside for 30 minutes.
For filling:
Combine diced onion,  raw ground beef or lamb,onion, parsley and salt.
Mix well and set aside meat mixture.
Divide dough into two pieces and
lightly dust a work surface and  dust rolling-pin with flour.  Divide dough into 2 balls.
Using half of dough and other half of dough covered in a bowl.
Roll into a rectangle, rolling the dough thin.
Cut into rolled dough into 2-inch squares with a knife .
Spoon meat filling in the center of each square.
Seal dumplings by gathering the edges of the dough and pinching them together at the top to form as if making won tons.
Place each finished manti on a floured platter and sprinkle flour each time over the finished manti to prevent from sticking
Refrigerate until ready to use.

In a large pot bring water to a boil add a big pinch of salt.  Gently drop manti into boiling water.

    First time I made manti the dumplings were too big
Boiling Dumplings:
 Cooked  manti will float when done to surface when done, about 9 to 10 minutes,  check the dumpling while cooking.  Do not over cook the dumplings, drain well.  Spoon the dumplings on a plate adding the toppings mixture. Garnish with chopped mint.
TOPPING: Do not burn  the chili flakes.
In a small saucepan heat oil at a low heat and add red pepper flakes
until pepper flakes have started to color the oil.
When oil is a light red remove from heat and set aside,
Mix minced garlic into room temperature yogurt,  add salt and a little water if  yogurt is too thick.
                                                                                               Big manti dumplings
Serve warm with  yogurt mixture sauce and red chili oil.
Place dumplings on a platter transfer to plates.  Add  yogurt sauce over the manti
(dumplings) and drizzle with the hot pepper oil. and fresh chopped mint for garnish and sprinkle sumac(opional).
Dumplings are supposed to be very tiny in size but as always I do not have enough time in the day to make it the traditional way.   Maybe one day when I have a few hours of leisure time.  I will add another photo and make star style dumpling by pinching the ends to form a star.
Chile oil can be found at most markets,  already bottled.  I always buy it at  Asian markets.
finally tiny dumplings,pinch the corners together to form a star.

finally tiny dumplings,pinch the corners together to form a star.

Finally I learn to make it right with smaller dumplings, mint, sumac,  etc.  I sometimes crave manti, so when I want to eat it it must be perfect,  the Turkish way!

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